http://www.filipinocooking.net/pasta-noodles-recipes/pancit-palabok-recipe

http://www.filipinocooking.net/pasta-noodles-recipes/pancit-palabok-recipe

Pansit Palabok

Pansit Palabok is made from rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic and more.
Estimated preparation for toppings: 1 1/2 hours
Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

• 1/2 kilo miki noodles
• 1/2 kilo small crabs
• 5 cloves of garlic, minced
• 1 onion, chopped
• 2 tablespoons of atchuete seeds or oil
• 2 tablespoons of patis (fish sauce)
• 4 tablespoons of cornstarch, dissolved in water
• 1 teaspoon of monosodium glutamate (MSG)
• 1 1/2 cups of water

Palabok Toppings

• Tinapa flakes (smoked fish)
• Cooked shrimps, shelled
• Squid adobo, sliced into rings
• Pork chicharon, grounded
• Spring onions, chopped
• Hard boiled eggs, shelled, sliced
• Fried garlic, minced
• Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

• Extract fat and meat from clean crabs, set aside.
• Pound crab and extract juice on 1 1/2 cups of water
• On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
• Add corn starch and continue to simmer while constantly stirring until thick.
• Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
• Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Read more: http://www.pinoyrecipe.net/pancit-palabok-recipe/#ixzz1ieumfqPz

HALO HALO DELICIOUS!

 http://www.allfavoriterecipe.com/guinataang-halo-halo

Guinataang Halo-Halo (Coconut Milk Medley)

Guinataang halo-halo or coconut milk medley or “binignit” in Bisaya, is one of the merienda that we usually have during Lenten season back in the Philippines.  We have this ginataang halo-halo every afternoon especially during holy week, this is our family tradition.
Ingredients :

• 5 cups fresh coconut milk (or 1 can coconut milk, diluted with 4 cups water)
• 1 pandan leaf
• 1/2 cup sugar
• 2 gabi (taro root or yam), cut into cubes
• 2 ripe saba (plantain bananas), cut into cubes
• 1 medium sweet potato, cut into cubes
• 1/2 cup preserved langka, drained and cut into strips
• 2 tbsp. quick-cooking tapioca

(Cooking Conversion Chart)
Cooking Procedures :

1. Simmer coconut milk and pandan leaf over moderate heat.  Stir in sugar until dissolved.
2. Add sweet potato, gabi and saba(plantain bananas) into simmering coconut milk and cook for 20 minutes or until soft.
3. Add langka and tapioca.  (If using regular tapioca, add it with the sweet potatoes because it takes longer to cook.)
4. Tapioca is cooked when it turns clear.  If a white spot is still visible in the center, cook until it disappears for about 5 minutes more.  Taste and add more sugar if necessary.
5. Serves 6 to 8.

VARIATION:
Add bilo-bilo after tapioca is fully cooked.  Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)

To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until well blended, knead a few times until smooth.  (Follow Bilo-bilo procedure, see recipe.) Add sticky rice balls to simmering coconut milk. Remove from heat when all balls float to the top.
Tagged with: guinataang • halo-halo
Filed under: Merienda and Snacks

Lumpia Recipe (Lumpia Shanghai)

In Filipino, lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is aspring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. Sometimes I call this recipe lumpia shanghai.
This lumpia recipe or lumpia shanghai is one of the filipino recipes that I usually make, whenever we have a party or get together with friends, especially filipino friends, at home. One time, I was busy cooking filipino recipes, and one of them is this lumpia and my friend arrive early and help me in the kitchen. She notices that I my lumpia wrapper won’t stick together whenever I cook. I’ve tried everything from water, to egg wash and other type of paste but still no avail, the wrapper still broke loose.
Since she is also a good cook; she gave me the technique in making these wrapper sticks together. And guess what she told me, just used the egg white as a paste in binding this wrapper together. And it works! Since then, my filipino lumpia shanghai servings looks better and taste good.
Thank you Carmelita for the great tip!
Ingredients :

• 1 lb. ground pork
• 1 cup chopped shrimps
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped carrots
• 2 whole eggs
• 3 tbsp. soy sauce
• 3 dashes of sesame oil
• salt and pepper, to taste
• lumpia wrapper
• vegetable oil, for frying

(Cooking Conversion Chart)
Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Have you try This Recipe:

• Picadillo Recipe
• Beef Asado III (Japanese Style) Recipe
• Pork Afritada (Braised Pork in Tomato Sauce) Recipe

Tagged with: Appetizer • deep fry
Filed under: Appetizer • Pork

Filipino Recipes!

http://www.allfavoriterecipe.com/

Filipino Recipes! 

SIOPAO ~ ~ Filipino recipe YUMMY!!!

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants. 

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

Siopao Ingredients:

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

• 1/2 cup boiling water
• 6 hard-boiled eggs
• 2 green onions
• 4 teaspoons light soy sauce
• 4 teaspoons brown sugar
• 4 teaspoons oyster sauce
• 1 teaspoon cornstarch, dissolved in 2 t. water
• 2 cloves garlic
• 3 teaspoons salt
• 6 teaspoons baking powder

Siopao Cooking Instructions:

• Siopao Dough:
  
  • Mix flour, salt and baking powder in a medium bowl, set aside.
  • In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
  • Mix thoroughly.
  • Cover with a cloth and let rise 1 hour.
  • Meanwhile, dissolve the white sugar in the boiling water.
  • Stir well then let cool to lukewarm.
  • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  • Stir to blend well.
  • Grease a large bowl.
  • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  • Place ball into bowl, turn once and cover with a damp cloth.
  • Let rise 2 hours or until doubled.
  
  

• Siopao Filling:
  
  • Saute the garlic and onions in a small amount of oil in a wok.
  • Add meat and stir fry for 1 minute or until meat is no longer pink.
  • Add soy sauce, oyster sauce and brown sugar.
  • Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
  • Remove from heat and let cool.
  
  
• How to make Siopao:
  
  • Punch down dough and knead on a floured board for 3 to 5 minutes.
  • Divide dough and roll each half into a 12×2 inch log.
  • Cut each into 12 pieces, making 24.
  • Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
  • Dust with flour if needed to prevent sticking.
  • Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
  • Gather sides of round, pinch together and twist.
  • Place pinched side down on parchment paper and place in steamer.
  • Repeat until done.
  • Cover with a damp cloth and let rise for 1 hour.
  • Steam Siopao for 20 minutes.
  • You can freeze cooked Siopao, simply re-steam for 10 minutes.